Oven Roasted Acorn and Butternut Squash Soup

Last week I received three acorn squash from my CSA. Yes, three, and when Roo plopped them down on our kitchen table after he picked them up from the Allston Farmer’s market, I couldn’t help but think, “what the hell am I going to do with these things?”

I’ve had butternut squash, and I absolutely love pumpkin. I’ve even had kobocha squash on an almost weekly basis due to my Asian upbringing, but acorn squash? What?!

So I did what any other person would do…when they’re as lazy as me in the kitchen.

I roasted it.

And then I made it into a soup.

What turned out was something that tasted like the fall I fantasize about when our air conditioner breaks in a July heatwave; sap popping amongst the embers in a fire, knee high socks (hello, they’re so warm), and the crunch of golden leaves underneath my feet.

It was pretty awesome.

Luscious, warming flavors of roasted squash, thyme and sage, and a lovely depth from caramelized onions (yes, I have a problem, I love love love caramelized onions), this soup was what I needed to curl up with for another rainy fall day. It’s not laden with sugar and cream, which sometimes is a complaint about butternut squash soups. It freezes beautifully (I said it) and I love having a bowl of it with a side of roasted cauliflower.

4 cups oven roasted acorn squash (about one a half pounds), scooped out from skins and set aside into a bowl

4 cups oven roasted butternut squash (about one a half pounds), scooped out from skins and set aside into a bowl

6 cups low sodium vegetable broth

Half cup light coconut milk

1 teaspoon dried thyme (start with half a teaspoon, and taste, if you want to up the herbs, add another half)

1 teaspoon dried sage, minced (same as thyme)

Salt and pepper

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Equipment

A very large pot

A blender

A spatula

A sharp knife

A soup spoon

One medium sized mixing bowl that can hold about eight cups of squash

Two cookie sheets

Aluminum foil (optional) to cover the cookie sheet with

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Place oven racks to the upper and lower positions in the oven. Preheat your oven to 425F.

Cut your acorn and butternut squash in half. Scoop out the seeds, then coat the cut sides of the squashes with olive oil. Lay the squash, cut side down on a cookie sheet. Place cookie sheets into the oven and bake, switching positions of the cookie sheets halfway through roasting. Bake for about an hour, or until the flesh of the squashes are very tender.

Set aside the squash to cool. Once cool, scoop out the flesh and set aside into a bowl. There should be about eight cups worth.

In a large pot, add the butter, and melt over medium heat. Add the onion and cook until golden brown, for about seven minutes. Add the garlic and cook until fragrant, for about a minute.

Add the broth and squash to the pot. Stir the best you can, till the ingredients are just combined. *This doesn’t have to be super strict as you’re about to blend everything in the next step.

Remove the pot from heat.

In increments, and not filling the blender more than halfway, puree the contents of the pot until smooth. *Be careful and place a tea towel over blender cover, to prevent splashes onto your hand.

Add the pureed ingredients back to the pot. Place the pot back on the burner on medium heat.

Add the coconut milk and herbs. Stir till combined and bring the soup to a simmer.